Place ground sausage in a large non-stick skillet and saute over medium heat, breaking up with a spatula into small chunks, until just browned and no longer pink. Remove from pan to a bowl and set aside.
2
Add 1 tablespoon olive oil to the same pan, and saute frozen diced potatoes, stirring occasionally, until light golden brown. Stir in the sliced green onion and cilantro. Heat through, then mix in the sauteed ground pork. Gently stir to combine all ingredients, then remove the pan from the heat.
3
In a small bowl, whisk 4 large eggs, then pour into a non-stick saute pan and scramble until creamy. Set aside.
4
To assemble each burrito, lay out one tortilla on a large plate and sprinkle lightly with shredded cheese. Microwave for about 35 seconds, or until the cheese melts.
5
Spread 1/2 cup sausage/potato mixture in the upper 1/3 of the tortilla leaving room at the edges. Spoon some pico de gallo, and scrambled eggs on top. Add additional optional toppings now if desired. Do not overfill!
6
Fold the top of the tortilla over the filling, then fold in the sides, and roll into a burrito.
7
Enjoy immediately, or wrap each burrito in a large piece of aluminum foil and freeze in a large plastic freezer bag for later (up to 2 months).
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